I have been using a lot of balsamic vinegar lately, but it is just too sweet for me. Recently I tried half balsamic and half white wine vinegar (to three parts olive oil) -- just right. You still get the flavor and richness of the balsamic, but not as much -- and just right for me.
It really changes the consistency, too. This variation is not as good for bread dipping as the all balsamic, but a nicer consistency for salad, I think.
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